Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese

García, M.C.; Rodríguez, María Jesús Facal; Bernardo, Ana; Tornadijo, M.E.; Carballo, Javier

doi:10.1006/fmic.2001.0457

Cited by 34 publications

(25 citation statements)

References 30 publications

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“…Enterococci occur and grow in a variety of cheeses, especially in artisanal cheeses produced from raw milk in southern Europe (Italy, Spain, Portugal and Greece) [1,2,7,17,18,33,37,38]. In our research we found, as remarked by other authors, that levels of enterococci in milks and cheese curds range from 10 2 to 10 4 cfu·mL -1 or g -1 , whereas in the fully ripened cheeses (from 20 to 70 days) they reach a level from 10 5 to 10 8 cfu·g -1 (numbers vary with cheese type and production season).…”

Section: Resultsmentioning

confidence: 99%

“…The dominance or persistence of enterococci in some cheeses during ripening can be attributed to their wide range of growth temperatures and their high tolerance to heat, salt and acidity [1,12,18,34]. For this reason the enterococci, in particular E. faecalis and E. faecium, usually represent an important part of the bacterial flora of ripened cheeses [1,2,7,17,18,33,37,38].…”

Section: Resultsmentioning

confidence: 99%

“…For this reason the enterococci, in particular E. faecalis and E. faecium, usually represent an important part of the bacterial flora of ripened cheeses [1,2,7,17,18,33,37,38].…”

Section: Resultsmentioning

confidence: 99%

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Influence of pH and temperature on the growth of Enterococcus faecium and Enterococcus faecalis

Morandi

Brasca

Alfieri

et al. 2005

Lait

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-A total of 70 enterococcal strains isolated from traditional Italian raw milk cheeses were identified by API 20 Strep and Biolog GP. All the identifications were confirmed by species-specific PCR. Four species of genus Enterococcus were found: E. faecalis, E. faecium, E. durans and E. hirae. E. faecalis and E. faecium were the dominant enterococcal species isolated in artisanal cheeses. According to the most representative species and the origin of isolation, 21 strains (11 E. faecalis and 10 E. faecium) were selected for the conductimetric analysis. The influence of pH (5.0; 5.5; 6.0 and 6.5) and temperature (25 °C and 37 °C) on the metabolism and the development of enterococci was evaluated by determination of Generation Time (GT), Detection Time (DT) and the maximum conductance value (∆µS) of the curve during a period of 48 hours. Conductance trials showed that both species were able to adapt to adverse cultural conditions (low values of pH and temperature) during cheese-making and ripening. E. faecalis appeared to be less sensitive on the whole. In the worst conditions (pH 5.0, 25 °C), after an adaptation phase (about 10 h), these microorganisms showed GT values almost double those at 37 °C. The same behavior can occur in cheese, where enterococci can reach numbers of up to 10 5 -10 8 cfu·g -1 during ripening. This could explain the fact that enterococci (in particular, E. faecalis and E. faecium) represent the typical and important microflora in raw milk cheese. E. faecalis / E. faecium / conductimetric analysis / pH / temperature / growthRésumé -Influence du pH et de la température sur la croissance d'Enterococcus faecalis et Enterococcus faecium. Un total de 70 souches d'entérocoques, isolées de certains fromages italiens traditionnels, a été identifié à l'aide des galeries API 20 Strep et Biolog GP. Toutes les identifications ont été confirmées par PCR espèce-spécifique. Quatre espèces de ce genre ont été isolées : E. faecalis, E. faecium, E. durans et E. hirae. E. faecalis et E. faecium étaient les espèces dominantes isolées des fromages artisanaux. Un total de 21 souches (11 E. faecalis et 10 E. faecium) a été sélec-tionné pour les analyses de conductimétrie selon les espèces les plus représentées et selon l'origine de l'isolement. L'influence du pH (5,0 ; 5,5 ; 6,0 et 6,5) et de la température (25 °C et 37 °C) sur le métabolisme et sur le développement des entérocoques a été évaluée par détermination du temps de génération (GT), du temps de détection (DT) et de la valeur conductimétrique maximale (∆µS) de la courbe au cours d'une période de 48 h. Les mesures de conductance ont démontré que les deux espèces ont la capacité de s'adapter aux conditions de culture défavorables (valeurs faibles du pH et de la température) aussi bien pendant la fabrication du fromage que l'affinage. Les deux espèces ont un comportement différent : E. faecalis s'est avéré être moins sensible. Dans les plus mauvaises conditions (pH 5,0-25 °C), après la phase d'adaptation (environ 10 h), ces micro-organismes montrent...

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Influence of pH and temperature on the growth of Enterococcus faecium and Enterococcus faecalis

Morandi

Brasca

Alfieri

et al. 2005

Lait

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“…Staphylococcus sciuri has found in humans (Stepanović et al 2005) and also in gut (Boari et al 2008), therefore they could have been transferred to the products via human contact during handling and processing. S. sciuri has been identified in various food products of animal origins such as meat and meat products; milk and milk products and fish and fish products (Garcıa et al 2002;Papamanoli et al 2002). S. sciuri is the most frequently reported histamine-forming bacterium in cod, escolar steaks, swordfish fillets, cold smoked rainbow trout and whole and filleted catfish (Hwang et al 2012;Chang et al 2008;Ramos and Lyon 2000).…”

Section: Microbiota Of Frozen Pangasius Products Marketed In Belgiummentioning

confidence: 99%

Microbiota of frozen Vietnamese catfish (Pangasius hypophthalmus) marketed in Belgium

et al. 2016

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Background: Vietnamese catfish (Pangasius hypophthalmus) is highly appreciated in many European countries, the U.S., Canada, Japan etc. This paper presents an overview of the microbiota of frozen Vietnamese catfish products marketed in Belgium. Samples of Pangasius steaks, portions and fillets from six brands were collected from supermarkets located in Ghent, Belgium. Results: The total psychrotrophic and mesophilic aerobic counts of the samples evaluated from each brand did not differ significantly (p > 0.05) and ranged from 3.8-5.2 log CFU/g and 3.8-4.8 log CFU/g, respectively. Lactic acid bacteria counts varied from 2.2 to 4.1 log CFU/g while the counts of presumptive Enterobacteriaceae ranged from 1.6 to 3.8 log CFU/g. A total of 132 isolates were collected from the plates used to enumerate the microbial parameters mentioned above. Fourteen different genera and 18 different species were identified by means of 16S rRNA gene sequencing. The most prevalent genera of Lactococcus (31.2 %), Staphylococcus (11.7 %), Serratia (10.4 %), Acinetobacter (9.1 %), Enterococcus (7.8 %) and Pseudomonas spp. (6.5 %) were identified by means of 16S rRNA gene sequencing. Conclusion:The results obtained provide an overview of the dominant microbiota on frozen Pangasius which is useful for the development of appropriate preservation techniques for thawed Pangasius products.

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“…Enterococci are important members of cheese microbial flora during ripening period [1,4] and have an important effect in developing taste and flavour of fermented cheeses, by their proteolytic and lipolytic activities [5][6][7][8] . Certain strains of Enterococcus spp.…”

Section: Introductionmentioning

confidence: 99%

Bazı Geleneksel Türk Peynirlerinden İzole Edilen Enterococcus spp.’nin Antimikrobiyal Aktivite Potansiyeli

Toğay¹,

Ay²,

Altunatmaz³

et al. 2016

Kafkas Univ Vet Fak Derg

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Enterococci can produce enterocins which have antimicrobial activity against Gram-positive and also Gram-negative pathogenic, toxigenic and food-spoilage bacteria. The aim of this study was to determine the antimicrobial activity of Enterococcus spp. isolated from traditional Turkish cheeses such as Kashar, Manyas, Sepet, Kelle, Mihalic, Tulum. The isolates were tested against Listeria monocytogenes, Listeria innocua, Listeria ivanovii, Staphylococcus aureus and Enterococcus faecalis and also detected the presence of entA and entB genes of these isolates. Total 66 of enterococcal isolates were obtained from 34 of cheese samples and 25 of these isolates showed antimicrobial activity against tested reference bacteria by using agar spotting method. Also it was determined most of Enterococcus spp. carried enterocin encoding entA and entB genes. We concluded that these isolates or their enterocins may have a potential for food preservation, however they should be evaluated in terms of food safety. Keywords

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Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese

Cited by 34 publications

References 30 publications

Influence of pH and temperature on the growth of Enterococcus faecium and Enterococcus faecalis

Influence of pH and temperature on the growth of Enterococcus faecium and Enterococcus faecalis

Microbiota of frozen Vietnamese catfish (Pangasius hypophthalmus) marketed in Belgium

Bazı Geleneksel Türk Peynirlerinden İzole Edilen Enterococcus spp.’nin Antimikrobiyal Aktivite Potansiyeli

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